Slow Cooker Chicken Taco Dip
This is a great, cheesy dip recipe!
Servings: 12 servings
Ingredients
- One 16-ounce can chili beans, drained
- One 10-ounce can diced tomatoes with green chiles (such as the ROTEL brand), drained
- 16 ounces shredded sharp cheddar cheese
- 2 cups shredded cooked chicken
- ½ cup sour cream
- One 1-ounce envelope taco seasoning mix
- One bunch green onions, chopped
- chopped fresh cilantro, for garnish (optional)
Instructions
- Add all ingredients to your slow cooker insert (except cilantro). Stir.
- Put the lid on, and set the slow cooker to cook on LOW for 2½ hours. It's okay to let it sit on warm when finished until ready to serve.
- Serve with sturdy tortilla chips for dunking.
Notes
- Nutritional information is the recipe divided into 12 servings. Info does not include chips.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 10g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 735mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 300mg | Iron: 1mg